Regional/Cultural Day
Ruz el Rechta
Constantine's hand-cut noodle dish, the most labor-intensive food in Algerian cuisine and the dish that separates the cook from the chef. The dough is rolled and folded and rolled and folded until it is thin enough to see through, then cut into fine ribbons by hand. The sauce is chicken, chickpeas, and turnips, flavored with cinnamon and onion. Rechta is made for Eid, for weddings, for the arrival of important guests. If a woman can make rechta, she can make anything, and the women of Constantine are the undisputed masters. The city of bridges is also the city of noodles.
